Three Gluten-Free

When it comes to food trends, I consider myself a moderate. I grew up with a food radical, my mother, who, god bless her, was in eternal search for dietary nirvana, willing to abandon one way of eating for another if she read of some health benefits in the change. This was unpleasant as a child when one month I was told to drink 6 glasses of orange juice a day and the next month we only ate fruit that was native to our region (no oranges in Massachusetts). So the buzz about gluten-free eating has been around for sometime and I have not jumped on the bandwagon per se, but I do see the benefits and have found ways it make my diet more gluten-free than not.

For me, my gluten temptation is mostly in the morning. I am not a big fan of pasta, I can easily give up sandwiches, but the morning conjures images of toast, pancakes, muffins, waffles and such. I have already posted a great recipe for pancakes which I have used often. Now I have adapted this recipe to be gluten free and the result is a lighter, yet still very tasty version.